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Your search for Chef & Kitchen in Gauteng returned 11 results(s). The latest jobs are listed first.

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WARNING: Please do not apply for a job if you do not fit the requirements. Your application will not be considered if you are not qualified.


Search Results 1 - 10 of 11
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Head Chef/Kitchen Manager - Johannesburg
Description:
Click for a profile of Sjef Recruitment
  • Managing the Kitchen
  • Managing Kitchen staff, development and Training
  • Procurement and Stock Management
  • Maintaining High Standards of Food Service and Kitchen Hygiene
  • Excellent Management, Administrative and Leadership skills
  • Highly organized individual
  • Formal cooking / hospitality degree/ diploma
  • Strong personality and can think on their feet and work under pressure
  • Well-spoken and well-presented individual
  • Must be able to create cost and maintain recipes
  • Must have strong general knowledge of food and Kitchen procedures


Skills/Requirements:
  • Must have minimum 3 years experience in Executive chef / Kitchen manager position in a formal restaurant or hotel


· Reference: LS-69684-1801
· Salary: Market Related
· Country: South Africa
· Province: Gauteng
· Date Posted: 18 Dec 2014
· Employer type: Hotel

Chinese Chef for Corporate Catering - Woodmead
Description:
Click for a profile of The Human Factor Chinese chef required for corporate offices in Woodmead. Cook authentic Chinese food for about 70 Chinese staff working for this large company. Must be legally working in South Africa. Work from Monday to Friday - office hours.



· Reference: LS-69550-0010
· Salary: R7k - 8k per month
· Country: South Africa
· Province: Gauteng
· Date Posted: 04 Dec 2014
· Employer type: Outsourced

Sous Chef - AA21443 - Sandton
Description:
Click for a profile of PCSA

An upmarket Fine Dining Restaurant situated within a Hotel in Sandton seeks a Sous Chef. 

Duties will include the following: Assist the Executive Chef with daily kitchen Management processes. Preparation and Presentation of meals. Assist in Front of House Management in the Restaurant when Required. Previous experience within a similar position required.  



Skills/Requirements:

Qualifications: Professional Cookery Diploma is a strong advantage. 

The candidate must have the following skills: Own Transport and Valid Driver's License. Experience gained with fine dining plated meals. Good Leadership and Management skills. Outgoing personality. Ability to assist and relieve with Front of House duties in the restaurant when the manager is off. 



· Reference: LS-69445-1904
· Salary: R10000-R14000 Negotiable
· Country: South Africa
· Province: Gauteng
· Date Posted: 19 Nov 2014
· Employer type: Restaurant / Coffee Shop

Sous Chef - Muldersdrift - TV21373 - Muldersdrift
Description:

A country venue of distinction. Close proximity to both Johannesburg and Pretoria. 

Duties will include the following: •Follow up on menus 2 weeks prior to functions. •Follow up on serving times and collaborate with banqueting team to ensure times are kept. •Responsible for the stock in the satellite kitchens x 3. Counting, cleanliness, working order etc. •Dispatch of food from Main kitchen to satellite kitchens. Time keeping vitally important! •Ensure checks are done on food dispatched, all food to the right venue at the right times! •Staff appearance in kitchens, venues and behind serving points! •Checking on dietaries prior to functions i.e. Kocher, Halaal, vegetarians etc. Ensure these have been ordered with the relevant suppliers. •Closing satellite kitchens and main kitchen and ensure dessert service is handed over to Banqueting.  

 



Skills/Requirements:

Qualifications: Matric & Tertiary Qualification.

The candidate must have the following skills: Second in charge of the kitchen. Leadership. Staff training



· Reference: LS-69427-1809
· Salary: R10000 - R12000
· Country: South Africa
· Province: Gauteng
· Date Posted: 18 Nov 2014
· Employer type: Conference Venue

Calling all FUNCTION CHEFS - Chef de Partie and Sous Chefs - DFH21233 - Sandton - Sandton
Description:
Click for a profile of PCSA

A Large catering company in Sandton requires Function Chefs.

Duties will include: You will be required to make sure the food is set up according to the clients requirements and at the high standard and quality of the company. You need to make sure that the food goes out correctly and at the correct time. You will need to manage your staff at the function and makes sure all runs smoothly. 



Skills/Requirements:

Qualifications: National Diploma in Professional Cookery. Must have great plating skills and be experienced in Management of functions.

The candidate must have the following skills: Great verbal and written communication skills. Must have a high standard of customer service and satisfaction. Must have good leadership and organisational skills. Attention to detail is a MUST. Must be Reliable and have sober habits.

 



· Reference: LS-69424-1710
· Salary: R6500 - R12000 depending on your level of experience
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 Nov 2014
· Employer type: Catering Company

Head Chef / Kitchen Manager - DFH21295 - Bedfordview
Description:
Click for a profile of PCSA

A large 3* Corporate Hotel in Bedfordview seeks a Head Chef / Kitchen Manager. 

As the Head Chef / Kitchen Manager you will be responsible for the below but not only limited to the below:

  • Planning Menus
  • Making food that is of a high quality and standard 
  • Managing stock levels
  • Ordering stock from suppliers
  • Controlling the budget and keepign records of everything
  • Managing health and hygiene procedures
  • Organising the staff duty roster
  • Recruiting, training and developing staff.

Benefits will include Medical Aid and Provident fund.

 



Skills/Requirements:

Qualifications: National Diploma in Professional Cookery. Must have atleast 2 years experience within a similar position.

The candidate must have the following skills: Creative interest in Food and Cookery. Strong Communication Skills. Excellent Leadership and Managerial Skills. Must be able to organise the kitchen and tasks at hand. Ability to control a budget and work with figures. Work under pressure and make quick decisions. High standard of Hygiene and cleanliness. Ability to deal with unexpected situations and crises in a calm and professional manner. 

 



· Reference: LS-69380-1310
· Salary: R20000 - R24000 CTC
· Country: South Africa
· Province: Gauteng
· Date Posted: 13 Nov 2014
· Employer type: Hotel

Sous Chef - Sandton
Description:

Cover Executive Chef in his absence

Excellent Communication Skills

Effectively manage the supervision, control and co-ordination of the kitchen personnel.

Assume full responsibility for the kitchen.

Check and supervise the methods of food preparation.

Maintain the highest level of standards in the preparation of food items as well as the service of the food.

Direct and supervise all the staff of the kitchen area.

Check that all mis-en-place is prepared for food service and assist with the cooking and final preparations of the dishes.

Make sure that all areas are always laid up to specifications.

Ensure that during service times, there is sufficient monitoring of operations.

Assist in the receiving, purchasing and storage of food, whilst checking its quality and quantity.

Take stock of food items if and when required to do so.

Maintain food standards.

Be aware of all health and safety procedures.

Ensure clean and hygienic conditions of all work areas including all refrigerators and storage areas to the standards laid down by the company.

Perform the training of all kitchen staff with particular attention to trainees.

Ensure all staff are present on the designated shifts.

Perform the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.

Control production costs.



Skills/Requirements:

 

1.       Hotel school or chef’s diploma will be an added advantage.

2.       Minimum of 5 years’ experience in the hotel industry or in a five star kitchen environment.

3.       Extensive knowledge on cooking techniques and kitchen operations.

4.       Excellent interpersonal and communication skills.

5.       A good team player.

6.       Able to maintain a good relationship with other staff members.

7.      Written references on last 2 employers with contact numbers.



· Reference: LS-69306-0605
· Salary: 13000
· Country: South Africa
· Province: Gauteng
· Date Posted: 06 Nov 2014
· Employer type: Hotel

Pastry Chef - Centurion,Pretoria
Description:

 Prepares and bakes pastries and related items.

•             Shares common team values such as loyalty, trust and respect and treat their colleagues accordingly.

•             Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.

•             Participate in company and hotel induction-and refresher programmes.

•             Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times

•             Produce deserts, icings and fancy pastries according to standard recipes.

•             Measures and mixes ingredients, such as flour, flavouring, and fruit, to form concoctions.

•             Turns oven controls to regulate temperatures and to set time cycle for baking products.

•             Creates new designs and recipes.

•             Inspects pastry station and baking equipment for cleanliness.

•             Avoids unnecessary wastage.

•             Helps with the preparation of buffets and be available to assist with the service of the buffets.

•             Performs order placing for following day’s activities.

•             Assists in the control of production costs.

•             Takes stock of food items when instructed to do so.

•             Ensures clean and hygienic conditions in all work areas including all refrigerators and storage areas.

•             Assists in the training of all kitchen staff with particular attention being paid to trainees.

•             Be familiar with First Aid procedures and also fire and emergency procedures and the necessary reporting which is required.

•             Performs additional duties as required or as requested by the Executive



Skills/Requirements:

Grade 12

Tertiary Chef’s Qualification

Hotel kitchen experience as a qualified Pastry Chef

Pastry ingredients, preparation & equipment

E-Mail : hradmin@irenecountrylodge.co.za



· Reference: LS-69221-3011
· Salary: R6000 - R8000
· Country: South Africa
· Province: Gauteng
· Date Posted: 30 Oct 2014
· Employer type: Hotel

Commis Chef - Centurion,Pretoria
Description:

Job Purpose

                On the job training as a Chef – thus a form of “apprenticeship”.

Key Job Outcomes          •             Shares common team values such as loyalty, trust and respect and treat their colleagues accordingly.

•             Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.

•             Participate in company and hotel induction-and refresher programmes.

•             Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times

•             Learns how to estimate food consumption and how to requisition or purchase foodstuffs.

•             Learns how to receive and examine foodstuffs and supplies to ensure that quality and quantity meet established standards and specifications.

•             Learns how to select and develop recipes based on type of food to be prepared.

•             Learns how to prepare, cook and serve meats, sauces, vegetables, soups, and other foods.

•             Learns how to cook or otherwise prepare food according to recipe.

•             Learns how to cut, trim and debone meats and poultry for cooking.

•             Learns methods of garnishing and how to portion cooked foods.

•             Learns how to carve meats.

•             Learns how to plan menus.

•             Learns how to avoid unnecessary wastage.

•             Helps with the preparation of buffets and be available to assist with the service of the buffets.

•             Be familiar with First Aid procedures and also fire and emergency procedures

•             Performs additional duties as required or as requested by the Executive Chef / Sous Chef or Chef de Partie.

 



Skills/Requirements:

Grade 12

Hotel kitchen experience as a trainee Chef

Food preparation

E-Mail : hradmin@ierenecountrylodge.co.za



· Reference: LS-69220-3011
· Salary: R3000.00 to 5000.00
· Country: South Africa
· Province: Gauteng
· Date Posted: 30 Oct 2014
· Employer type: Hotel

Junior Sous Chef - Centurion,Pretoria
Description:

  • Takes over the responsibilities of  Sous Chef in his absence.

·         Assists to creating loyalty, trust and respect amongst the entire Kitchen team by transparent, consistent, inspirational and motivational management style.

·         Assists to creating a departmental working environment focused on staff development and job fulfilment to achieve employee loyalty.

·         Fully familiarised with all hotel and company policies, as well as hotel programmes offered such as Loyalty programmes, audit and service measurement programmes and merit awards.

·         Participate in company and hotel induction-and refresher programmes.

·         Demonstrate exceptional level of professionalism, maturity and emotional intelligence at all times

    • Assists to ensuring the YTD departmental profit per the budget is achieved.
    • Maintain correct food costs as per budget
    • Compliance to all procurement audit requirements
  • Plans sequence and time of cooking operations to meet meal-serving hours.
  • Assigns specific tasks to Chefs and Cooks across various kitchen stations
  • Directs Chefs and Cooks performing tasks.
  • Ensures size of food portions are as per laid down standards.
  • Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
  • Inspects food preparation stations, pantries, serving stations, and butchering and baking areas for cleanliness.
  • May assist in cooking tasks and in preparing hot and cold canapés and hors d'oeuvres for banquets or functions.
  • Checks that all mis-en-place is prepared for food service and assists in the cooking and final preparation of dishes.
  • Ensure that the buffet is always laid up to the specification agreed to.
  • Ensures that during service times, there is sufficient monitoring of operations.
  • Checks the quality of fresh and frozen produce received and monitors costs by obtaining price lists from the Stores Controller.
  • Assists in the control of production costs.
  • Takes stock of food items when instructed to do so.
  • Where applicable, ensures that staff food is prepared and served at and between set times and ensures that standards set for staff food are maintained.
  • Ensures clean and hygienic conditions in all work areas including all refrigerators and storage areas.
  • Assists in the training of all kitchen staff with particular attention being paid to trainees.
  • Assists in controlling payroll costs through the maintenance of proper records, rosters, time books and effective scheduling of employees.
  • Ensures all staff is present on the designated shifts.

  • Assists in the daily routine checks on the physical state of repair and cleanliness of the equipment being used in the kitchen.
  • Be familiar with First Aid procedures and also fire and emergency procedures and the necessary reporting which is required.

      - Internal audit

                - Procurement audits-

      - Hygiene audits-

      - Risk Audit (sections relating to Kitchen          Department)

      - Mystery Guest results and Guest                    Questionnaire feedback

      -Staff performance Quarterly result.

·         To act on the results of the above audits in order to achieve set targets.

·         Share accountability for Food control and the related results.

 

·         If required, completes employee appraisals at regular intervals.

Performs additional duties as required or as requested by the Executive Chef.



Skills/Requirements:

Grade 12

Tertiary Chef’s Qualification

Hotel kitchen experience as a Chef (working upwards through the levels of the kitchen brigade)

F&B management experience

E-Mail : hradmin@irenecoutrylodge.co.za



· Reference: LS-69219-3011
· Salary: R7000 - 10 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 30 Oct 2014
· Employer type: Hotel


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